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Ricotta dumplings with asparagus, mushrooms and ramps. The recipe I relied on was all kinds of wrong, but I was able to snatch victory from the jaws of defeat. Almost. Still came out too salty. 

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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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i spent the majority of today in bed sleeping due to aches and pains from the shingles shot. so no cooking dinner, instead ogle this picture of rotisserie chicken and side salad from goood frikin’ chicken (29 10th (mission street)).

finished off the strawberries we bought from the market yesterday.

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I always end up buying more stuff at the farmer's market than we really need, but who doesn't? 

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Almost traditional, though doubtful they make ramp pesto in Liguria.  Penne and potatoes with ramp pesto, but left out the string beans for this iteration.

Bought some seafood too, which I tend to want to cook toot sweet (or at least the day it's bought).

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Seared scallops - served with a salad.

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rare monday dinner pics:

pollo alla cacciatora (chicken, hunter’s style) - equally good with rabbit, btw; the meat is browned in olive oil or lard, then seasoned with chopped garlic, rosemary and chile, and braised in wine until tender. a handful of olives gets tossed in at the end, and a tablespoon of wine vinegar sharpens the sauce while cutting the richness. from my kitchen in rome, pages 195-197.

celery braised with tomato as a side dish.

parmigiano cheese for dessert.

 

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Japanese Chicken Curry (チキンカレー)

I like the website Just One Cookbook for tips. There are one or two other websites also helpful (for me) for Japanese cooking.  Happy Donabe Life!

The curry roux was house made. The chicken was thigh. The asparagus was farmer's market, butter braised. The rice is 50% milled Koshihikari, purchased from another favorite, The Rice Factory. Cooked in the Zo, cause the Zo is the bomb.

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Help me understand, as I don't make eel at home...isn't it purchased already cooked?

In which case, isn't it just reheated, like when they pop it into a countertop oven at a sushi bar?

 

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1 hour ago, Sneakeater said:

I do see that Just One Cookbook says that Japanese typically buy precooked and then reheat rather than starting with raw. 

Yes -that's what I see at the Japanese groceries; precooked, vacuum packed.

I did see a live one or two in a tank at Wu's a few days ago.

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4 hours ago, Sneakeater said:

They were definitely selling raw eel at the Greenmrket a few weeks ago 

Which is where I got it. Second try, first one (a couple of years ago) was better.

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Fresh corn sautéed in butter with ramp bulbs and chives.  Little gem salad, house-made buttermilk ranch dressing.

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Garbanzo bean (RG's) and vegetable soup with ditalini.

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